Go Back Email Link
–+ servings

Roasted Cabbage with Maple Tahini

5 from 3 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 head of purple cabbage
  • 1/4 cup coconut aminos, or low sodium soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt (cut back to 1/8 tsp if using low sodium soy sauce)
  • Pinch of red pepper flakes (optional)

Maple Tahini Sauce

  • 1/4 cup tahini paste
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 2 tbsp pure maple syrup
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1-2 tbsp of water, if needed to thin

Top with

  • 1/4 cup roasted pistachios, crushed
  • Handful fresh parsley, chopped
  • Sesame seeds

Directions

  1. Preheat the oven to 400 F.
  2. Prep the maple tahini sauce by whisking together all of the sauce ingredients except for the water in a bowl. If it's too thick, add water by the tbsp. I recommend using a whisk or immersion blender for a smoother consistency. Set aside.
  3. Rinse your cabbage and slice it into 4 quarters. Cut each quarter into smaller wedges and place them onto a sheet pan.
  4. Mix the coconut aminos, sesame oil and spices in a bowl. Brush it over each cabbage piece, and then drizzle any remaining sauce over the top.
  5. Bake for 20 minutes. Remove from the oven and brush some of the maple tahini sauce over each piece. Bake for another 10 minutes.
  6. Once ready, transfer to your serving plate and top with the remaining maple tahini sauce, sesame seeds, chopped pistachios and fresh parsley.
  7. Leftover sauce will stay fresh in the fridge for up to 1 week.